Satu Mare Stuffed Cabbage Leaves(Romania)
Satu Mare Stuffed Cabbage Leaves features tender cabbage wrapped around a savory beef and rice filling, baked with a flavorful tomato sauce—perfect for comforting family meals.
Ingredients
- 8-10 large green cabbage leaves ⓘ
- 1 lb ground beef or sausage ⓘ
- 3/4 cup rice ⓘ
- 1 small onion, finely chopped
- 1 small onion, chopped ⓘ
- 1 tsp salt ⓘ
- 1/4 tsp pepper ⓘ
- 1 clove garlic, minced ⓘ
- 1/2 tsp oregano ⓘ
- 3/4 tsp dried basil, crushed ⓘ
- 2 eggs ⓘ
- 1 16 oz can tomato sauce ⓘ
- 3/4 cup water ⓘ
- 2 tsp brown sugar ⓘ
- 2 tsp vinegar ⓘ
Instructions
- Bring a 3-quart pot of water to a boil, add cabbage leaves and salt, and boil for 5 minutes.
- Drain the cabbage leaves and set aside.
- Preheat the oven to 375°F (190°C).
- In a bowl, mix ground beef, rice, chopped onion, salt, pepper, minced garlic, oregano, basil, and eggs until well blended.
- Spoon the beef mixture onto each cabbage leaf and roll them up tightly.
- Arrange the stuffed cabbage leaves in a baking dish.
- In a separate bowl, blend tomato sauce, water, brown sugar, and cornstarch until smooth, then pour over the cabbage rolls.
- Cover the baking dish with foil.
- Bake for 40-45 minutes, spooning sauce over the cabbage rolls 2-3 times during baking.
Tips & Substitutions
For an extra flavor boost, try adding some smoked paprika or a dash of cayenne pepper to the filling mix. If you prefer a lighter option, ground turkey or chicken can be substituted for the beef or sausage. Additionally, consider using quinoa instead of rice for a nutritious twist. Remember to taste the filling before rolling to adjust seasoning if needed.
Serving Suggestions
Serve the stuffed cabbage leaves with a dollop of sour cream on top for a creamy contrast. They pair wonderfully with crusty bread or a side salad for a complete meal. For a heartier option, consider serving alongside Beef And Noodles or a classic potato dish. A glass of red wine would complement the flavors beautifully.
Storage & Reheating
Store leftover stuffed cabbage in an airtight container in the refrigerator for up to 4 days. To reheat, place in a baking dish with a splash of water or sauce, cover with foil, and warm in a preheated oven at 350°F (175°C) for about 20-25 minutes until heated through. They also freeze well for up to 3 months.
Nutrition & Diet Analysis (per serving)
Each serving of Satu Mare Stuffed Cabbage Leaves(Romania) contains roughly 1051 calories, with 32g protein, 224g carbohydrates, and 20g fat. It is an excellent source of dietary fiber (311% of the Daily Value), iron (222% of the Daily Value), and calcium (154% of the Daily Value). Note that it is relatively high in sodium, at 1376mg per serving (60% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make the filling ahead of time?
Yes, you can prepare the filling a day in advance and store it in the refrigerator. This allows the flavors to meld beautifully. Just assemble the rolls and bake when you're ready to serve. This makes it a convenient dish for busy weeknights or gatherings.
What can I substitute for the rice?
If you're looking for a substitute for rice, consider using couscous or quinoa for a different texture. You can also use cauliflower rice for a low-carb option. Just be mindful that cooking times might vary, so adjust accordingly to ensure the filling is fully cooked.
How do I know when the cabbage rolls are done?
The cabbage rolls are done when they are heated through and the internal temperature reaches 165°F (74°C). The cabbage should be tender, and the sauce should be bubbling. If you're unsure, you can cut one open to check that the filling is cooked all the way through.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).